I've been using this one for a long time.

This is more of a Chili Colorado recipe.

2 -3lbs beef shoulder, cut into 1- inch cubes
1/2cup flour
4 tablespoons oil
5 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
6 ounces tomato paste
2 cups water
salt and pepper


Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.

2. Brown the beef in a heavy bottomed pot in the oil over medium-high heat for maybe a minute or two MAX until just tender. You do want some color on them because

3. Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.

4. Serve it just by itself with Mexican rice and beans or use it as a burrito filling or topping.